Instant Pot Italian Wedding Soup Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
• Ladle into bowls and top with Parmesan cheese.

Steps:

• Mini Italian Meatballs: Combine all ingredients except the ground meat. Add the beef and combine well. If the mixture is too wet to form meatballs, add more breadcrumbs as needed. If the mixture is too dry, add some chicken broth. Form into 3/4 inch mini meatballs and place on a baking sheet until ready to use.
• Soup: Select the saute function and preheat the instant pot. Once the instant pot has preheated, heat the olive oil.
• Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes.
• Deglaze with white wine and stir to remove any brown bits. Press Cancel.
• Stir in red pepper, oregano, black pepper, salt, and bay leaves.
• Stir in broth.
• Gently stir in meatballs and pasta.
• Close the lid and pressure cook on high pressure for 6 minutes.
• Do a quick release, initially releasing the pressure in short bursts to avoid food particles from spewing out the steam.
• Open the instant pot and stir in beans and spinach.
• In saute mode, cook soup for another 2 minutes, or until heated through and spinach has wilted.
• Using silicone mitts, carefully remove the inner pot from the base unit and place on a heat-resistant surface or se a trivet.
• Temper the eggs. Off heat, add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
• Add the egg/broth mixture to the soup in a slow steady drizzle, constantly stirring in a circular fashion.
• Serve in soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.